Salmon Dill Terrine

1. 1

   Line a 10 x 3 inch terrine mold with plastic wrap. Lay 1 lb thin slices of salmon on the bottom and sides of the terrine mold, so that it hangs over the edges by about 1 1/4 inch.

2. 2

   Soak gelatin in cold water. Puree remaining salmon with 3/4 cup cream and prepared horseradish. Add dill and lemon juice and season to taste. Warm milk, add gelatin and dissolve. Mix with 1-2 tbsp puree then fold into remaining mixture and chill for 10 mins.

3. 3

   Whip remaining cream and fold into puree. Fill 1/2 terrine mold with salmon mousse. Cut 1 trout fillet in 1/2 lengthwise and lay over top followed by remaining mousse. Fold excess salmon over top of mousse, cover with foil and refrigerate overnight.

4. 4

   Remove terrine from pan and discard plastic wrap and foil. Cut remaining trout fillets into 6-8 pieces and arrange on top of terrine. Place a dollop of trout roe on each fillet and serve garnished with lemon wedges and dill.

* Per serving · 4 servings · Values may vary.

No additional tips available.